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Twinkie Hot Dogs

These little cream-filled treats look like a hot dog but taste like a Twinkie.

Recipe

Servings: 12

Ingredients

  • 3 eggs, separated
  • 3/4 cup plus 2 tablespoons sugar
  • 1/4 cup boiling water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup cake flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 3 tbsp buttercream frosting
  • 1 drop red food gel
  • 2 drops yellow food gel
  • 1 drop green food gel
  • White Chocolate Hot Dogs
  • 300g white chocolate
  • 100ml whipping cream
  • 3 drops red food gel

Let's get Cooking...

  1. To make hot dogs
  2. Add cream and red food gel to a microwave safe bowl, and mix until well combined. Add chooclate and Microwave for 20 seconds at a time mixing each time. Allow to cool for a couple hours in the fridge. Take about 1 tbsp of set chooclate mixture and roll into a ball. You’ll need to work quickly because it will melt quite easy, and then roll into a log. Chill in the fridge
  3. To prepare frosting
  4. Add three food gells to three separate bowls of frosting and mix until well combined. I used Wilton 4 round piping tips to frost the twinkie hot dogs but you don’t need to use a piping tip, you can just snip off the end off.
  5. To make twinkies
  6. Fold your own Twinkie molds out of aluminum foil as demonstrated in the video if you don’t have a canoe pan (cupcake pan will also work, though it doesn’t give the right shape obviously)
  7. Grease your pans well and set aside. (Cupcake pans do not use liners, just grease.)
  8. Set oven to 375ºF.
  9. In a large mixing bowl, beat the egg yolks on medium speed until loosened up, 30-60 seconds.
  10. Gradually add in the sugar. Once sugar is all in, increase the speed to medium-high and beat for 3 minutes. The mixture will be light and creamy-looking and will have almost doubled in volume.
  11. Reduce speed to low and slowly pour in boiling water, careful not to splash yourself, then vanilla and lemon juice. Make sure it’s well combined.
  12. Whisk the flour, baking powder and salt together in a small bowl and add it gradually in to the egg mixture, still on low speed, until you have a smooth, creamy batter. Set aside.
  13. In a very clean bowl, beat the reserved 3 egg whites and cream of tartar for 30-90 seconds on high heat with a whisk attachment until soft peak form. The whites should be foamy and somewhat stiff, though still moist and soft looking.
  14. Fold in one quarter of the whites into the first batter.
  15. Gently fold in the remaining whites.
  16. Divide batter between 12 molds and bake 13-15 minutes, until the edges have begun to pull away from the sides and the tops are set. Cool on racks in the molds.
  17. To put together, cut the middle of the twinkie in half from the top but not all the way to the bottom. Add hot dog, add little blobs of green and then pipe red and yellow frosting to mimix tomatoe sauce and mustard.
  18. Serve the cakes the same day or can be stored in an airtight container and used the next day.